Select your filters and click the Search button to search for data, or click Clear to clear all filters

Mecklenburg County Health Dept

Public Health Inspections

Select your filters and click the Search button to search for data, or click Clear to clear all filters

Premises Information


	Return to Inspections

Name

DUNKIN DONUTS

Address

1308 THE PLAZA

C

City/State/ZIP

CHARLOTTE

NC

28205

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

7/21/2025

Final Score @ Grade

98.50

A

General Comments

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
22	1.50	Proper cold holding temperatures	No	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed all TCS foods in the sandwich prep unit (fried egg patties, pork sausage, turkey sausage, white cheddar cheese, and American cheese) above 41F. PIC stated sandwich unit broke down two days ago and a work order was placed, yet PIC is unaware of when repairs will be made to unit. Unit does not properly cold hold at 41F or below. PIC stated, since unit went down, food employees have been placing food in the sandwich station, then placing them back into the WIC after a few hours to cool them back down. EHS observed food employees also use ice baths to cool off foods in the sandwich station. - - PIC voluntarily discarded all foods above 41F in the sandwich station. EHS and PIC decided to hold TCS foods on emergency TPHC (Time as a Public Health Control) for 4 hours as a temporary corrective action, until the sandwich unit is repaired. PIC and EHS filled out emergency TPHC procedures and placed time stamp on TCS foods brought out of the RIC and placed into sandwich station. After 4 hours since removal from RIC, all TCS food must be discarded. - EHS stated sandwich unit may not be used to cold hold TCS foods until the unit is fully repaired and holds food at 41F or below. - 3 day verification visit required- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
44	0	Utensils, equipment & linens: properly stored, dried & handled	Yes	No	No	4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed wet stacking among multiple dishes stored as clean. - CDI- PIC rearranged dishes for proper air drying.
49	0	Non-food contact surfaces clean	No	No	No	4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed food residue along bottom interior of 3-door RIC. Observed buildup along shelves inside RIC. Increase frequency of cleaning.